Stuffed Grilled Chicken


Stuffed Grilled Chicken

4 Chicken Breasts
4 Slices of Swiss Cheese
Handful of Spinach
1 Red Bell Pepper
1 Jalapeno Pepper

“Butterfly” chicken breast, by slicing in half width wise. Do not slice all the way through, leave about 1/4 inch. Open the breast like a book and then from the center slice in half again towards the edge, once again leaving 1/4 inch. Open and lay flat, pound flat.

Place once slice of cheese in center, some spinach, and some julienned peppers. Roll, and secure with twine or toothpicks. Grill as you would a chicken breast.


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